management

Workforce

Building a solid next-gen team

Millennials aren’t afraid to talk to anyone in an organization; they’re driven to achieve; they embrace tech to ease processes.

Operations

School district staff gets refresher on scratch cooking

36 kitchen managers in the school district were put through a four-day training course last week from a local culinary arts institute.

Union representatives from Middletown’s Local 466 say the move shows disregard for the city’s laborers in favor of cutting costs.

Yesford was presented with the honor at the association’s annual conference in Salt Lake City.

Roger Knysh has transformed the foodservice at Berkshire Health System by leading Fairview Hospital to become the first in the nation to stop the sale of sugar-sweetened beverages and implementing a number of green initiatives.

The agency suggests unisex facilities, but stresses that it is merely advising the set-up, not requiring it.

Christina Deocampo explains how a management-team member with a younger perspective can be an asset to a foodservice facility.

In a newly created position at Northwestern, Ken Field will be the university’s liaison with Sodexo.

The goal was to cut costs and improve food quality when Oregon-based Silver Falls School District contracted with the foodservice provider a year ago, but kitchen employees have asked the district not to renew, citing waste, food quality and employee workloads.

Keyes Elementary School teachers in Texas have filed a grievance over the program with concerns that they will lose valuable instructional time to eating.

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